Smoked Salmon Hash

Ingredients

2 maris piper potatoes, peeled and coarsely grated

1 egg

a small bunch of chives, finely chopped

100g smoked salmon thinly sliced

10 capers

1 shallot, finely sliced

100g crème fraiche

First make the rosti: squeeze as much liquid out of the grated potato as possible. Mix with the egg, chives and season well. Heat a little oil in a pan. Roll the rosti mix into small balls and place in the pan. Flatten with a spatula and fry until brown and golden on either side. Remove from the pan and place onto a plate lined with paper.

Tear the smoked salmon into 2cm strips, and place one on each rosti.

Add a small dollop of crème fraiche, followed by a caper and then a slice of shallot.